Assam Laksa Nyonya Fusion
60% asli · Malaysian (Fusion)
A creative fusion of Nyonya laksa and Penang Assam Laksa, featuring a tangy and spicy broth with a hint of tamarind, enriched with coconut milk and Nyonya-style toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- dried chilies10
- shallots5
- garlic cloves3
- lemongrass stalks2
- galangal1 inch
- shrimp paste (belacan)1 tsp
- tamarind paste2 tbsp
- fish fillets (e.g., mackerel)300g
- coconut milk400 ml
- fish stock600 ml
- laksa noodles400g
- pineapple1/4
- cucumber1/2
- mint leavesfor garnish
- red onion, sliced1/4
- chili padi, slicedfor garnish
- lime1
- saltto taste
- wateras needed
Langkah
- 1
Boil fish fillets until cooked. Flake the flesh and set aside. Reserve the stock.
- 2
Blend soaked dried chilies, shallots, garlic, lemongrass, galangal, and shrimp paste to form a spice paste.
- 3
Sauté the spice paste until fragrant. Add tamarind paste, fish stock, and flaked fish. Simmer for 20 minutes.
- 4
Stir in coconut milk and bring to a gentle simmer. Do not boil. Season with salt to taste.
- 5
Blanch laksa noodles. Drain.
- 6
Julienne pineapple and cucumber. Thinly slice red onion.
- 7
To serve, place noodles in bowls. Ladle the hot broth over them. Top with pineapple, cucumber, red onion, and mint leaves. Garnish with chili padi and a lime wedge.
